How to make a classic porcini mushroom soup at home? TOP 4 recipes with photos. Video recipes.
Any soup will be royal if it is made from porcini mushrooms. The soup with porcini mushrooms is rich, rich, has a mushroom aroma and taste. Such a soup has long been considered an exquisite gourmet dish. However, any inexperienced cook can cook it. This is an express dish that will help out in the most unforeseen situation, because the soup is prepared very quickly, does not require special knowledge and effort. We offer TOP-4 recipes for making mushroom soup from porcini mushrooms.
Cooking secrets
- Naturally, porcini mushrooms are the main ingredient in the classic mushroom soup. They are suitable fresh, pickled, salted or dried.
- The soup will have a deeper flavor if it is prepared with dried mushrooms, rather than fresh fruits. In addition, dried mushrooms retain their beneficial properties for a long time.
- When preparing a dish from dry mushrooms, practically no additional seasonings are used in order to preserve their natural taste.
- Vegan vegetable mushroom soup will be richer by adding finely chopped or grated processed cheese at the end of cooking.
- More high-calorie and nourishing mushroom soup will turn out in chicken, fish or meat broth. Also, for satiety dishes, you can add any cereals and noodles. Porcini mushrooms go well with beans, rice, buckwheat, semolina, oats.
- Mushroom puree soup is made with potatoes and seasonal vegetables. Boiled products, except for mushrooms, are whipped with a blender into a homogeneous puree. In such a soup, there should be enough liquid so that instead of the first course, it does not turn out to be just a delicious side dish.
- Spicy mushroom soup will be if you add pieces of bacon, ham, meatballs, dumplings, dumplings to it.
- Mushroom soup will look more picturesque if you decorate it with green peas or green beans.
- Fresh mushrooms can be boiled immediately, or pre-fried. The roasting process will reveal a unique mushroom aroma.
- Density and thickness of the soup will be given by flour fried in a pan, and then diluted in a small amount of broth.
- Mushroom soup is served hot, with sour cream, croutons and herbs. You can separately put sour cream sauce with garlic and herbs.
Mushroom soup with fresh porcini mushrooms
Mushroom soup made from fresh porcini mushrooms turns out to be hearty, with a rich taste and nutritious, because porcini mushrooms are very high in calories. Such a chowder will smell wonderful even if you use very little mushrooms.
- Caloric content per 100 g - 165 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Fresh porcini mushrooms - 300 g
- Salt to taste
- Potatoes - 3 pcs.
- Greens - a bunch
- Allspice peas - 3 pcs.
- Garlic - 1 clove
- Carrots - 1 pc. Flour - 1 tablespoon
- Olive oil - 2 tablespoons
- Bay leaf - 2 pcs.
- Cream - 200 ml
Cooking mushroom soup with fresh porcini mushrooms:
- Wash the porcini mushrooms thoroughly to remove the sand and cut into pieces. Pour cold water over them, boil, remove the foam, salt and simmer for 30 minutes.
- Peel the potatoes, wash, chop and send to the pan with the mushrooms. Add bay leaves and allspice peas immediately.
- Peel, wash and finely chop the onions. Peel and grate the carrots. Heat olive oil in a skillet and saute vegetables until browned. Then add them to the soup.
- Fry the flour in a clean and dry frying pan until brown, stirring constantly to give the broth a creamy consistency. Pre-frying the flour will prevent the soup from turning into a choux batter.
- Cool the fried flour, mix with 50 ml of water, stir and slowly pour into the soup. Stir and add cream immediately. Stir well again.
- Add garlic, passed through a press, black pepper and chopped herbs to the soup.
- Bring to a boil and remove from heat.
- Serve with fresh porcini mushroom soup with sour cream and croutons.
Mushroom soup with dried porcini mushrooms
It is easy to prepare, while the taste is bright and rich. This is the most delicious and aromatic mushroom soup, because it is made from fragrant dried porcini mushrooms. If you want the chowder to be lean, exclude the cream from the recipe.
Ingredients:
- Dry porcini mushrooms - 30 g
- Potatoes - 7 pcs.
- Carrots - 2 pcs.
- Bulb onions - 3 pcs.
- Greens to taste
- Cream 20% fat - 10 ml
- Butter - for frying
- Salt to taste
- Ground black pepper - a pinch
Cooking mushroom soup from dried porcini mushrooms:
- Peel the potatoes, wash, cut and put them in boiling water.
- Peel the carrots, grate on a coarse grater and fry in melted butter in a frying pan.
- Peel the onion, wash, cut into half rings and add to the carrots.
- Continue to fry the vegetables until golden and add them to the saucepan.
- Soak dried mushrooms in boiling water for half an hour. Then remove them with a slotted spoon, squeeze them out of moisture, cut and fry in a pan (you can separately, or together with onions and carrots).
- Send the mushrooms to the soup and carefully pour in the water in which they were soaked through a fine sieve.
- Next, pour in the cream, stir and turn off the heat.
- Finely chop the greens and send to the pan. Season with salt and pepper to taste and turn off the heat. To make the aroma of dried porcini mushroom soup richer, let it brew for 1 hour.
Mushroom soup with frozen porcini mushrooms
Easy to prepare, but very tasty mushroom soup made from frozen porcini mushrooms. It is very easy to cook soup with frozen mushrooms, simply and quickly, literally in half an hour. Frozen mushrooms retain maximum taste and aroma.
Ingredients:
- Frozen porcini mushrooms - 600 g
- Potatoes - 5-6 pcs.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Peppercorns - 5-6 pcs.
- Salt to taste
- Vegetable oil - for frying
Cooking mushroom soup from frozen porcini mushrooms:
- Defrost mushrooms at room temperature without using a microwave oven. Then wash them well, cut into medium pieces, place in a saucepan, boil and cook over moderate heat for 40 minutes.
- Peel the potatoes, cut into cubes and place in the mushroom broth.
- Grate the peeled carrots on a coarse grater, and finely chop the onions into quarters into rings. In a frying pan in sunflower oil, sauté the vegetables for a few minutes until golden brown and add to the broth with potatoes and mushrooms.
- Salt the soup to taste and cook until tender. When serving frozen porcini mushroom soup, add sour cream and chopped dill to a plate.
Mushroom soup puree from porcini mushrooms
Mushroom soup puree from porcini mushrooms is a dish with a delicate aroma and amazing taste. It is lightweight and sophisticated. It has a creamy consistency and a delicate texture.
Ingredients:
- Fresh porcini mushrooms - 0.5 kg
- Onions - 1 pc.
- Carrots - 1 pc.
- Cream 20% - 150 ml
- Potatoes - 3 pcs.
- Salt to taste
- Ground allspice - to taste
Cooking mushroom soup puree from porcini mushrooms:
- Wash the mushrooms, remove the debris and cook for half an hour. When they are ready, remove from the pan with a slotted spoon and cool slightly. Cut them into pieces.
- Peel the potatoes, wash, chop and cook in the mushroom broth.
- Peel the onion, wash and chop finely. Heat vegetable oil in a skillet and fry until transparent.
- Peel the carrots, grate and add to the pan to the onion.
- Fry the onions and carrots for a few minutes until golden brown and send them to the pot with the potatoes when they are almost ready.
- Season the soup with salt and pepper and simmer until vegetables are cooked through.
- Then grind the contents of the saucepan with a blender until smooth, and return to the heat.
- Pour the cream into the soup in a thin stream and add the mushrooms. Stir, bring to a boil, and remove from heat.
- Pour the finished soup into bowls and serve, sprinkle with croutons.
